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Delmonico Steak with Lemon-Parsley Butter

Delmonico Steak with Lemon-Parsley Butter
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This is probably most mysterious cut of meat. It is something ‘from or near’ and ‘near or from’ the rib section. But for sure, it is a pretty tender and flavorful piece.

I don’t buy the Delmonico steak often, probably, ones in a grilling season. My husband prefers more common, ‘no-secret’ cuts: rib eye, strip steak, mignon or Porterhouse steak, of course. And I am always going for a fish or duck.

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Anyway, we were mastering a new recipe for the Delmonico steak. To refresh our memory about this meat taste (it’s been a year since we had it last time for a dinner and pounds of other meat cuts have been eaten), I decided to season the steak just with salt and pepper. But, like in steakhouses, to make the dish more flavorful, I served the Delmonico with homemade whipped lemon-parsley butter. It was as simple as delicious.

See you, Delmonico, next year!

 

(You will have more butter then needed for two-four steaks. Leftover butter can be used for spread, sauces, stews, soups, potato and other vegetables, pasta, fish serving, etc.)

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Instructions

For the lemon-parsley butter, combine all the ingredients in a food processor until smooth and creamy.

Put the butter on a wax paper or plastic wrap. Roll it into a log. Put it in a freezer until the butter starts to harden. Slice into the disks and keep frozen (or refrigerated) until needed.

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For the steaks, preheat the grill to high. Brush the grates with oil.

Season the steaks with salt and black pepper. Grill them for 4 minutes on each side for medium-rare.

Top the steaks with the butter disks and serve.

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Note:

You can use a mixer for the butter preparation.

If you prefer the lemon-parsley butter to be salted, be careful with seasoning the steaks with salt.

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Print

Delmonico Steak with Lemon-Parsley Butter

Author: Nina Phomina
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 43 minutes
Servings 2
Author Nina Phomina

Ingredients

  • 2 boneless Delmonico steaks
  • salt
  • freshly ground black pepper

For the lemon-parsley butter:

  • 1 stick butter (4 oz/114 g), softened
  • 1 clove garlic, minced
  • 2-3 tbsp chopped fresh parsley
  • 1 tsp fresh lemon juice
  • oinch of salt (optional)

Instructions

For the lemon-parsley butter:

  1. Combine all the ingredients in a food processor until smooth and creamy.
  2. Put the butter on a wax paper or plastic wrap. Roll it into a log. Put it in a freezer until the butter starts to harden. Slice into the disks and keep frozen (or refrigerated) until needed.

For the steaks:

  1. Preheat the grill to high. Brush the grates with oil.
  2. Season the steaks with salt and black pepper. Grill them for 4 minutes on each side for medium-rare.
  3. Top the steaks with the butter disks and serve.

Recipe Notes

You can use a mixer for the butter preparation. If you prefer the lemon-parsley butter to be salted, be careful with seasoning the steaks with salt.

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Cook with pleasure and enjoy the world!



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